Ingredients
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1 tablespoon olive oil
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1/4 cup chopped onion
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1 clove garlic, crushed
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1 cup fresh spinach leaves, chopped
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4 (4 oz) fish fillets such as trout, flounder, or tilapia
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1/2 teaspoon paprika
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1 teaspoon parsley
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1 tablespoon all purpose flour
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1/2 cup fat-free half and half
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1 tablespoon green onion, finely chopped
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1/4 teaspoon dried tarragon
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freshly ground black pepper
Steps
1
Heat oil in a small skillet over medium heat. Add onion and garlic and saute until lightly browned. Reduce heat, add spinach and cook briefly until just wilted.
2
Divide spinach mixture among 4 fish fillets and spread evenly over each. Roll up and place in a lightly oiled baking pan, seam side down. Sprinkle each roll with paprika and parsley.
3
Bake at 375°F for 15–20 minutes or until fish is opaque and flakes easily.
4
In a small skillet, whisk together flour and half-and-half. Heat over medium heat and continue whisking until mixture thickens. Stir in green onion and tarragon and season with pepper to taste. Pour sauce over baked fish fillets.
